Thursday, March 10, 2011

Balsamic Chicken

This is another "back to basics" recipe.  This is so easy and tastes great alone or used in quesadillas, chicken & rice, topping for a ceasar salad, etc...
Double, Triple, Quadruple (and on) this recipe ---it is easy to do and you'll be glad you have this in your refrigerator ready to make lunch for the kids or when you are preparing a quick dinner!

Balsamic Chicken

2 Chicken Breasts, skinless & boneless
a scant 1/4 cup balsamic vinegar
a generous 1/4 cup olive oil
kosher salt
freshly ground pepper

Open a gallon size, zip-loc type bag and fold sides over for easy transfer of ingredients to bag.  Put chicken and salt & pepper to taste in bag.  Mix vinegar and oil in a measure cup and then pour over chicken.  Seal bag and place in dish or on plate so that you can make sure all the chicken gets coated with marinade.  It is also extra protection in case of leakage.  Marinate for at least 2 hours (in refrigerator) and up to 8.
Prepare grill --not too hot, medium to medium low flame is best.  Put chicken on grill and discard marinade left in bag.  Cover and cook for 3-5 minutes, turn over and cook 3 minutes more.  Remove chicken to platter and cover with foil for 5 minutes-this will finish cooking the chicken and allow the juices to settle so that you will have nice moist chicken.  Slice and serve!



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